The ideal situation is after malolactic fermentation so as not to disturb the latter, and to take advantage of the racking that is carried out when malolactic fermentation is completed. This avoids the wine being exposed to additional oxygen.
There are several possibilities at this stage:
Direct reincorporation after tasting of the press wine with its free-run wine
Blending based on quality following MLF and then incorporation into the final wine blend
Gradual incorporation during ageing
The method selected will depend on the producer's objectives. Waiting for malolactic fermentation to be completed often allows a press wine to be more accurately judged and is therefore an excellent option. Moreover, fairly early reincorporation enables better harmonization of the free-run and press wines.